Mains
8oz rump steak taken from the heart of the rump to combine great tenderness and full flavour. recommended medium rare
Seared sea bass with asparagus and a lemon and tomato butter
8oz lamp rump with sugar snap peas, carrots and a red wine jus
Beetroot, brie and walnut wellington with a tomato sauce on a bed of Mediterranean vegetables (V)

Dessert
A selection of British ice cream
Cointreau Creme Brulee with glazed oranges and shortbread
Baked Muscovado sugar cheesecake with a spiced biscuit base and Morello cherry compote
A selection of cheeses with grapes celery, chutney and crackers